Dishes that taste better the next day were practically made for lunch prepping, and this silky, spicy stew—a vegan riff on soondubu jjigae—fits the bill and reheats beautifully. Many traditional versions of this dish include an anchovy broth or pork belly; using earthy dried shiitake mushrooms and dasima (dried-kelp sheets) for the base broth instead makes it just as delicious.—Chantal Braganza
Whether you are vegan-curious, know someone with allergies or want to stockpile substitutions for common baking ingredients, there are many reasons learn about plant-based baking.
Jennifer Pallian
I love big, fluffy, bakery-style muffins, so I make 10 per batch. If you stretch the batter to make 12, bake for 18 to 20 min.—Jennifer Pallian
Vegan ingredients like chickpea water and barista-style oat milk to bring this foolproof recipe to life.
These cranberry orange muffins make use of aquafaba or chickpea water, a vegan alternative to eggs.
